Puffed Apple Pancakes

If there was ever a recipe that I was surprised turned out well, it'd be this one.  I've made pancakes and I've made puff pancakes, so I knew kind of what to expect...  But the ingredients on this one looked so different than puffed pancake recipes I've known, I was convinced that this would turn out a big, apple-flavored, flour brick.  Lots of flour, no baking soda or powder...  There was no way this was turning out right.

I have to say, I'm amazed...  Not only did this come out darn near perfect, I can't imagine this could have come out tasting any better.  It was so delicious and soul-warming, I wish I'd made more.  A hit with all the kids, even the ones who hate eating cooked apples, I'm adding this to my regular "breakfast for dinner" recipe rotation.

This recipe is another recipe with a history, which I love.  Versions of this pancake have been featured everywhere from Biergarten's buffet as a dessert in the 80's and 90's, to the Carnation Cafe in Disneyland, as a breakfast treat at The Crystal Palace's massive buffet, even topped with ice cream at Liberty Tree Tavern.  While it's not found anywhere in Disney World as of right now, it does still occasionally appear in the oddest of places.

There is no special trick to this recipe, beyond just having faith that it'll work out beautifully.  A combination of eggy-fried dough and apple pie that's not too sweet, it's definitely worth the experimentation.  Just watch the baking times...  It's hard to nail down the exact time that this will be done as a lot of it depends on the size of the eggs used.  While 20-30 minutes seems like a fair estimate, this could be done in as little as 15 or as much as 35 or 40.  Key thing is, when it's done, you'll know it.  It'll be golden brown, puffed, and smell like an apple pie.

 

~~~~  °o°  ~~~~

Puffed Apple Pancake

As was served at Carnation Cafe, Disneyland, The Crystal Palace, Magic Kingdom, and Biergarten, Germany Pavilion, EPCOT 

For Apples:
°o°  1 tablespoon butter
°o°  1 cup chopped or sliced, peeled apples
°o°  1 tablespoon lemon juice

°o°  1 tablespoon brown sugar 

°o°  3 tablespoons granulated sugar
°o°  1 tablespoon cinnamon
°o°  1/8 teaspoon nutmeg
 
For Pancake:

°o°  3 tablespoons butter 
°o°  3 eggs

°o°  2/3 cup milk

°o°  1/4 cup flour

°o°  1/2 teaspoon vanilla extract

°o°  1 cup chopped or sliced, peeled apples, cooked

°o°  3 tablespoons brown sugar

°o°  1 tablespoon cinnamon

Preheat oven to 400 degrees.  Melt butter in a pie pan or cast iron skillet in the warming oven, being sure it does not burn.

Prepare apples first by melting butter in 10-inch pan over medium heat.  Add apples tossed in the brown sugar, granulated sugar, cinnamon, and nutmeg.  Cook until tender, about 4 minutes.  Remove from heat and pour into a bowl to cool.  Set aside.

In a large bowl, whisk eggs and milk, then sift in flour, whisking until very well combined.  Add vanilla extract.

In a small bowl, combine brown sugar, cinnamon.  Set aside.

Pour mixture into pie pan or cast iron skillet with melted butter.  Top with apples. 
Remove the pie pan from the oven and pour in mixture. Top evenly with the apples, trying to keep them towards the middle of the pan.  Evenly sprinkle the brown sugar and cinnamon mix over the pancake.

Return pan to the warmed oven and cook 20-30 minutes, or until puffed and golden brown.  Serve immediately by slicing as you would a pie, topping with maple syrup or vanilla ice cream. 

~~~~  °o°  ~~~~